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1
Toast and Grind the Pumpkin Seeds
10 Mins
Medium heat, ~160°C (320°F)
Toast the pumpkin seeds in a dry pan over medium heat for about 5 minutes, shaking the pan often, until they smell nutty and a few pop. Tip them into a food processor while still warm and grind to a fine powder.
Do not walk away — seeds go from toasted to burnt in under a minute.
Done when: The seeds smell nutty and grind to a powder with no whole seeds left.
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2
Mix and Chill the Meatballs
35 Mins
Chill in the fridge, ~4°C (39°F)
Put the ground beef, pumpkin seed powder, minced onion, garlic, parsley, salt and pepper in a large bowl. Knead for 3 minutes, then pour in the 100 ml of cold water a little at a time and knead until the mixture feels like a soft, even dough. Cover and refrigerate for 30 minutes.
Cold hands and cold water keep the fat firm, so the meatballs hold their shape in the sauce.
Done when: The mixture is smooth, holds together when squeezed, and feels firm after chilling.
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3
Build the Tomato Sauce
10 Mins
Medium heat, ~160°C (320°F), then a gentle simmer ~95°C (203°F)
Heat the oil in a large pot and fry the sliced onion for 2 minutes until soft. Add the tomatoes and chillies, cover, and cook for 5 minutes until the tomatoes collapse. Pour in the 350 ml of water and bring to a boil, then turn the heat down to a gentle simmer.
Let the tomatoes cook down before the water goes in — that is what makes the sauce thick instead of watery.
Done when: The tomatoes have collapsed into a sauce and the pot is simmering gently.
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4
Simmer the Meatballs in the Sauce
60 Mins
High heat 10 minutes, then medium heat 20 minutes, then a low simmer 30 minutes; meatballs must reach 71°C (160°F) inside
Roll the chilled mixture into golf-ball-sized meatballs — about 20. Turn the sauce up to a boil and lower each meatball in carefully, without crowding. Cook on high heat for 10 minutes so the outside sets, then on medium heat for 20 minutes, then simmer on low for 30 minutes, turning the meatballs once or twice.
Do not stir for the first 10 minutes — the meatballs need that time to set, or they will break apart.
Done when: The meatballs are firm, cooked through to 71°C (160°F), and the sauce has thickened around them.
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5
Reduce and Serve
5 Mins
Serve hot, ~70°C (158°F)
If the sauce is still thin, turn the heat up for a few minutes until it clings to the meatballs. Taste for salt, rest for 5 minutes off the heat, and serve over plain white rice with plenty of sauce.
The rest matters — the sauce thickens a little more as it cools, and the flavours settle.
Done when: The sauce coats the meatballs and the plate smells of tomato, beef and toasted seeds.
auto_awesome Finishing Touches & Plating
When the sauce clings to the meatballs instead of running off the spoon, the kanda is ready. Rest it for 5 minutes off the heat, taste once more for salt, and serve over plain white rice with the sauce spooned generously over the top.
Central African Republic
1h 5m
France
Vietnam